Amazing Breaded Chicken Cutlets for a Delicious Dinner

There’s something incredibly satisfying about biting into a perfectly crispy, golden-brown breaded chicken cutlet. The crunch blends with the tender juiciness of the chicken, making it an irresistible delight. Imagine the aroma filling your kitchen, drawing everyone in like a moth to a flame, all eager to devour this savory masterpiece.

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Growing up, my family had a tradition: Friday night was “cutlet night.” My mom’s breaded chicken cutlets were legendary, and I still remember the joyous chaos as my siblings and I would fight for the last piece. This dish is perfect for any occasion—be it a cozy family dinner or impressing friends at a gathering—and promises a delightful flavor experience that will keep you coming back for more. For more inspiration, check out this helpful cooking tips recipe.

I once made these cutlets for a friend’s birthday party and watched as they disappeared faster than I could say “seconds, please.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Choose 3-4 pieces based on how many guests you plan to feed; they cook evenly and are easy to handle.
• All-Purpose Flour: This will help create that delightful crust; feel free to use whole wheat if you’re feeling adventurous.
• Eggs: Use large eggs as they provide moisture and help the breadcrumbs adhere better.
• Breadcrumbs: Opt for Italian-style breadcrumbs for an extra kick of flavor; homemade is even better if you have stale bread lying around.
• Parmesan Cheese: Grated cheese adds depth and richness; don’t skip it if you want serious flavor.
• Salt and Pepper: Essential for seasoning; adjust according to your taste preferences.
• Oil for Frying: Use vegetable oil or olive oil; it ensures a crispy finish without overpowering the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Chicken: Begin by placing each chicken breast between two sheets of plastic wrap. Pound them gently with a mallet until they’re about half an inch thick—this helps them cook evenly.

Set Up Your Breading Station: In three separate shallow dishes, place flour in one, beaten eggs in another, and breadcrumbs mixed with grated Parmesan in the third. This station will make coating super simple.

Coat the Chicken Cutlets: Take each pounded chicken breast and coat it first in flour, shaking off excess. Next, dip it into the egg wash before finally covering it generously with breadcrumbs. Press down gently so they stick well.

Heat the Oil: In a large skillet over medium heat, pour enough oil to cover the bottom of the pan (about half an inch). Heat until shimmering but not smoking—this usually takes about 5 minutes.

Fry Until Golden Brown: Carefully place coated cutlets into the hot oil without crowding them. Fry for about 4-5 minutes per side or until they’re golden brown and cooked through—the aroma will be heavenly!

Drain Excess Oil: Once fried, transfer cutlets onto paper towels to absorb any excess oil. This step ensures that your cutlets remain crispy without being greasy.

Now you have beautifully golden breaded chicken cutlets ready to savor! Serve them hot with your choice of sides or sauces—it’s hard not to love this dish!

Perfecting the Cooking Process

Start by prepping your breading station, dredging the chicken in flour, egg, and breadcrumbs. Cook in hot oil for crispy perfection on both sides.

Add Your Touch

Feel free to experiment with spices! Adding garlic powder or Italian herbs can elevate your cutlets, making them uniquely yours.

Storing & Reheating

Store leftover breaded chicken cutlets in an airtight container in the fridge for up to three days. Reheat in an oven to retain crispiness.

I remember the first time I made breaded chicken cutlets. My family couldn’t stop raving about them, and my sister even suggested I open a restaurant!

FAQ

How can I keep the breading from falling off?

Ensure each piece of chicken is well-coated in flour before dipping in egg to seal it.

Can I make these cutlets ahead of time?

Yes! Prepare them in advance and store them uncooked until ready to fry.

What is the best oil for frying chicken cutlets?

Use vegetable or canola oil due to their high smoke points, ensuring crispy results.

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📖 Recipe Card

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Breaded Chicken Cutlets

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• Author: Annika Weber
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the irresistible crunch of perfectly breaded chicken cutlets, a family favorite that’s both satisfying and versatile. With a golden-brown crust and juicy interior, these cutlets are perfect for any occasion—whether it’s a cozy dinner or a festive gathering.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• ½ cup vegetable oil for frying

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Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound to about ½ inch thick.
2. Set up a breading station with flour in one dish, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
3. Coat each chicken breast in flour, dip into the egg wash, then cover with breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a skillet over medium heat until shimmering.
5. Fry the cutlets for 4-5 minutes on each side until golden brown and cooked through.
6. Drain on paper towels before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 0g
• Sodium: 540mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 80mg